Directions

Stretch the shortcrust three-four millimetres thick, apply it on bottom and rim of a cake tray and poke holes into it with the aid of a fork. Cut the bacon julienne, boil it, let it dry in a pan (be careful not to remove all its moisture), and then place it on the bottom of the cake tray.
Boil the milk and cream with a sprinkle of nutmeg, batter the egg and yoke with salt and pepper, add the milk and grated Pecorino Toscano, mixing well. Pour the mixture into the cake pan and bake in oven at 180 °C for 30 minutes.